Mr. Wizard

Before jumping into the mechanics of oxygenation, I want to touch on oxygenation versus aeration. Yeast require oxygen to grow since oxygen is a component of healthy cellular membranes. When brewing fermentations

Fortunately for homebrewers there are convenient ways to move beer around without ruining your homebrewed suds with the ill effects associated with oxygen. As you mention in your question, one handy method

Pitching rates for wild yeast and bacteria are really all over the place. Brettanomyces species can be used in place of Saccharomyces species for the primary fermentation of wort into beer. Brettanomyces

Grains are malted so that starch contained in the grain endosperm can be released into solution during mashing. The changes that happen during malting are collectively termed modification. And the thing that

This is really a great question and one that brewers started contemplating shortly after RIMS (recirculating infusion mashing systems) brewing became popular. The two main goals of malt milling are particle size